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Sheepshead, Hongroise

Procure a three-pound piece of fresh sheepshead, scale, suppress the bones, neatly trim and make a few light incisions on the skin. Mix on a plate a half ounce butter, with half teaspoon paprika and a teaspoon anchovy paste, briskly rub it into the fish, place on a dish, and let infuse for thirty minutes. Lay it in a frying pan with a half gill white wine and three saltspoons salt. Cover the fish with a lightly buttered paper, cook on the fire for five minutes and set in the oven for twenty minutes. Remove, lift up the paper, carefully dress the fish on a dish and keep hot.

Mix in a saucepan a tablespoon butter with one and a half tablespoons flour, stir well, then pour in the fish liquor with a half gill milk and six finely sliced canned mushrooms. Mix a little and let boil for five minutes. Dilute an egg yolk with a half gill cream and add to the sauce. Mix well while heating without boiling for two minutes, pour the sauce and sprinkle a little chopped parsley over the fish and serve.